Directions: |
Directions:Season the chuck roast with southwest seasoning and salt. Heat two tablespoons of oil in a large pot and brown the roast on all sides. Add the stock to the pot, cover, an bring to a boil. Reduce the heat and simmer covered for two hours, turning every 30 minutes.
Add the salsa and minced onion. Continue to simmer with the lid ajar for one-two more hours, turning every 30 minutes, until the meat is tender enough to shred. Shred the meat and return it to the pot. If there is excess liquid left, continue cooking until it has cooked off.
To assemble the enchiladas, wet a paper towel, wring out the excess water, and wrap 12 tortillas in it. Microwave the tortillas for 40 seconds. You will need (2) 13" x 9" baking dishes with a thin layer of enchilada sauce in them. Dip the tortillas in the enchilada sauce and set on a cutting board. Add about three tablespoons of the beef to the tortilla and roll it up. Place the enchiladas in the baking dish. You can fit 12 enchiladas in each dish. Continue rolling the enchiladas until the dish is full. Heat the other 12 tortillas the same way as the first batch and roll up the remaining enchiladas.
Cover the enchiladas with the remaining sauce. Sprinkle two cups of cheese on each baking dish. Cook for 30-35 minutes at 350º. You can also cover the dish and refrigerate for later use. They can stay in the fridge for up to five days. |
This recipe for Shredded Beef Enchiladas is from